Smoked venison salad

I think pears are vastly underused and work just as well in savoury dishes as they do in desserts. They absorb flavours really well and make a great accompaniment to cold meats SERVES 4     120ml • 4½fl oz apple juice     120ml • 4½fl oz water     3 large pears cored and cut into thin wedges     80ml • 3½fl oz balsamic vinegar     400g • 14oz asparagus tips trimmed     2 large handfuls rocket     200g • 7oz smoked venison thinly sliced     20g • ¾oz parmesan cheese shaved     60g • 2½oz walnuts     freshly ground black pepper     Bring the apple juice and water to the boil in a pan. Add the pears and poach over a low heat until tender. Remove the pears with a slotted spoon and drain on kitchen paper. Return the pan to the heat. Add the vinegar, bring to the boil, lower the heat and simmer until reduced by half. Remove from the heat and leave to cool.     Bring a pan of water to the boil. Add the asparagus and cook for 2-3 minutes until tender. Drain.     In a large bowl, mix the rocket, asparagus and balsamic vinegar reduction until well combined.     Arrange the rocket salad on one large platter and scatter over the pears, venison slices, parmesan and walnuts. Season with black pepper and serve. Preparation time 10 minutes Cooking time 20-25 minutes Wheat free • Gluten free JENNIFER’S TIP You can buy smoked venison at some supermarkets, such as Waitrose, otherwise order it online from the Pure Package’s supplier Upton Smokery, uptonsmokery.co.uk